Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.

Name: Street style Ladu Peethiyoun walay With Tamarind and apricot Sauce.
Total time: 480 s
Yield: 3-4 servings
Cuisine: Pakistani
Ingredients: 250 gm soaked chana daal; 1/2 tsp salt; For chutney:; 4 tbsp imli pulp; 1/2 cup apricot dried soaked; 2-3 green chillies; 2-3 tbsp Green dhania; 1 tsp cumin seeds roasted; to taste Salt; to taste Sugar; 2 White raddish(safeed muli) (grated)

Maryam ghulam @cook_23889275

lahore

This in an authentic recepie of ladu pethiyoun walay....😀😀#cookwithamna....

Maryam ghulam @cook_23889275

lahore

This in an authentic recepie of ladu pethiyoun walay....😀😀#cookwithamna....

Saved

Ingredients

7-8 mins

3-4 servings

250 gmsoaked chana daal
1/2 tspsalt
For chutney:
4 tbspimli pulp
1/2 cupapricot dried soaked
2-3green chillies
2-3 tbspGreen dhania
1 tspcumin seeds roasted
to tasteSalt
to tasteSugar
2White raddish(safeed muli) (grated)

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Steps

7-8 mins

1

First of all soak the chana daal for 3-4 hours. And soak dried apricot for 3-4 hours.
2

Then drain the chana daal add salt and coarsly blend (don,t blend it too fine) the daal by adding little bit of water(just a little bit not too much).
3

Then heat your oil and put one tbsp of daal mixture in oil repeat the procedure and fry all the ladu on low flame until cooked and golden brown for about 7-8 mins.
4

Then let all the ladu cooled completely.
5

For chutney : Drain the apricot and put in the imli pulp, green chillies, zeera,salt and sugar (to make sweet and sour chutney) and add little bit of water and blend all the ingredients well to make a pouring consistancy chutney.
6

Assembling : Break the ladu into pieces and add chutney on it then add grated white raddish(safeed muli) on it and serve......😊😊😁😁
7

Note : This is not a season of white radishes thats why i did not use it but it is compulsory to add white radishes over ladu because in authentic recipe they use it.